Years ago we used to camp often, and this was always one of the favorite desserts and sometimes breakfast meals. This recipe is scaled down for a 10" camp oven, but we used to make larger portions in a 12" and 14" camp oven as well.
Ashmore Arboretum Blueberry Cobbler
4Tbs Butter
1c flour
1c sugar
1.25 c Half and Half (heavy whipping cream is best)
2 tsp cinnamon
1/2 tsp salt
2c blueberries (or 3c if you really like fruit)
Melt butter in 10" cast iron dutch oven. Use melted butter to coat bottom and sides of the cast iron.
Combine flour, sugar, half & half (or whipping cream), cinnamon, and salt in a bowl until a loose batter is formed. Add batter to buttered cast iron.
Pour fruit over top of batter and cover with lid.
Place a half shovel full of coals underneath oven (use a 2.5" trivet if your oven does not have legs) and 1 full shovel full of coals on top of oven lid. Bake 35-60 minutes depending on heat and wind. Turn lid every 20 minutes 1/4 turn.
If using oven:
Bake @350* for 35-60min and turn once, half way through cooking.
Serve with a heaping scoop of vanilla ice cream and enjoy.
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Негізгі бет Dutch oven (camp oven) blueberry cobbler
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